RICE KHEER | INDIAN RICE PUDDING
Celebrate special occasions and festivals with this simple and quick Rice Kheer, a fragrant Indian rice pudding made with a base of basmati rice, whole milk, and sugar!
Author: Masalaandchai/Photo credit to masalaandchai.com
- ¼ cup basmati rice
- 1 tablespoon ghee
- 4 cups whole milk
- 2 tablespoon assorted nuts, almonds and cashews
- 1 oz golden raisins
- ¼ cup sugar
- 1 tablespoon thin unsweetened shredded coconut
- ¼ teaspoon cardamom powder
- saffron, crushed pistachios, dried edible rose petals, for garnish
- Rinse the rice until the water runs clear. Then soak the rice for 20 minutes. Once this time is up, drain the rice using a colander.
- In a heavy bottom pot, melt the ghee and add the rice. Roast the rice for 1-2 minutes until it's aromatic. This prevents it from turning into mush.
- Pour the milk into the same heavy bottom pot. Bring it to a boil and then reduce the heat to low. Simmer the milk for 15-20 minutes, being sure to stir every 2 minutes to prevent the milk from burning.
- Once the milk has reduced by about half, crush the nuts in a mortar and pestle into small chunks and add them into the kheer along with the golden raisins.
- The kheer should have thickened up and the rice grains should be long, a bit puffy, and look like they're just barely hanging together. The raisins will be plump. At this point, stir in the sugar and shredded coconut. Remove the pot from heat. Lastly, add the cardamom powder and stir to combine.
- Serve warm or cold with a sprinkle of crushed pistachios, rose petals, and saffron.